Caribbean Barley Salad

Fresh mango, lime juice, and jalapeno give this vegetarian black bean and barley salad Caribbean flair, perfect for a hearty summer lunch.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 294 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup chopped fresh cilantro
• 3 cups water
• 2 tablespoons olive oil
• ½ cup barley
• ½ teaspoon ground cumin
• ½ cup diced red onion
• 1 ½ cups cooked black beans
• 3 tablespoons lime juice
• 1 cup grape tomatoes, halved
• 1 tablespoon minced jalapeno pepper
• 1 large mango, peeled and diced, divided

Recipe Instructions

Step 1

Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes.

Step 2

Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.